Sour Grapes Kettle Soured IPA - Beer Recipe - Brewer's Friend

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Sour Grapes Kettle Soured IPA

223 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 88%
Calories: 223 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday March 20th 2020
1.068
1.011
7.4%
32.2
6.7
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
1 lb American - Wheat1 lb Wheat 38 1.8 7.1%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 7.1%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra (11 AA)0.5 oz Citra (11 AA) Hops Pellet 12.6 Boil 10 min 6.64 5.6%
0.50 oz Galaxy (14.25 AA)0.5 oz Galaxy (14.25 AA) Hops Pellet 15.6 Boil 10 min 8.22 5.6%
0.50 oz Mosaic (12.5 AA)0.5 oz Mosaic (12.5 AA) Hops Pellet 12.5 Boil 10 min 6.58 5.6%
0.50 oz Citra (11 AA)0.5 oz Citra (11 AA) Hops Pellet 12.6 Whirlpool at 170 °F 15 min 3.43 5.6%
0.50 oz Galaxy (14.25 AA)0.5 oz Galaxy (14.25 AA) Hops Pellet 15.6 Whirlpool at 170 °F 15 min 4.25 5.6%
0.50 oz Mosaic (12.5 AA)0.5 oz Mosaic (12.5 AA) Hops Pellet 11.3 Whirlpool at 170 °F 15 min 3.08 5.6%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 12.6 Dry Hop 7 days 11.1%
1 oz Galaxy (14.25 AA)1 oz Galaxy (14.25 AA) Hops Pellet 15.6 Dry Hop 7 days 11.1%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops Pellet 11.3 Dry Hop 7 days 11.1%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 12.6 Dry Hop 3 days 11.1%
1 oz Galaxy (14.25 AA)1 oz Galaxy (14.25 AA) Hops Pellet 15.6 Dry Hop 3 days 11.1%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops Pellet 11.3 Dry Hop 3 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
8 g Gypsum Water Agt Mash 1 hr.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.39 gal Strike 165 °F 152 °F 60 min
3.89 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.39 17.6  
Mash volume with grains (equipment estimates 5.37 g | 21.5 qt) 5.43 21.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 3.49 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Used lactobacillus for kettle souring, made 1 L. starter and kept at 90° F for 7 days (Also made 2 L. brett starter for 6 days kept at room temp on stir plate). After sparge boiled for approximately 25 minutes and dropped temp to 90º F. Initial 4.8 ph for wort; after 32 hours kettle souring ph dropped to 3.8. Boiled wort again for 35 minutes. Collect wort and added brett. Krausen took over 3 days to commence.

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  • Last Updated: 2020-05-14 19:54 UTC